Vegan Vegetable Vegetarian Chocolate Chees Cake Cup

Divide the crushed cookie crumbs between 6 ounces. Add a jar or glasses, a 2-3 spoon of cookie crumbs. Rinse the blender if necessary.

Cheesecake: The chocolate chip is dissolved in 15 seconds in the anti -bowl of the microwave. Add chocolate chips to small glass or metal bowls, and carefully put a bowl on the boiling water, so you can do this on the stove top. Sometimes stir with a spatula or spoon until it melts.

Add the rinsed high-speed blender*to the cashew, coconut yogurt (starting with a small amount), maple syrup, lemon juice and salt, mix the height for 1-2 minutes, mix and scratch the side using a tamper, and scratch it under the blade as needed. If you have difficulty blending in the mixture, you can now add melted chocolate (I don’t want to add it to very cold ingredients because the mixture can be confiscated). Otherwise, mix it until it becomes smooth before adding melted chocolate. If you’re still struggling to mix, you can add more coconut yogurt, maple syrup or lemon juice! Add fluffy coconut yogurt for taste and adjustment as needed, maple syrup for sweetness, or lemon juice for dull cheese cake flavors.

To assemble the cheesecake cup, make the cookie crumb layer of each jar/glass with 1 -quarter cups and raspberry sugar.

Prior to serving, serve at room temperature or refrigerated for 30 minutes to 1 hour (preference). It becomes thick as the charging cools down. If you are ready to serve, make the cheesecake with fresh raspberry (if you don’t include a pickled device in the raspberry sugar).

Keep the cheese cake covered in the refrigerator for up to 2-3 days or up to 1 month in the freezer. If you don’t enjoy them in a few hours, it’s a good idea to add strawberries just before serving! If you fry, take it down before enjoying it. The texture is a bit less cream after frozen, but it’s still very delicious!